5 from 3 votes
Lemon Chicken Orzo Salad
This easy Lemon Chicken Orzo Salad recipe features chewy little pasta bites, flavorful chicken and veggies, cubed feta, kalamata olives, and herbs - all folded together in a bright lemon dressing. It's colorful and yummy, the perfect light-yet-hearty summer salad!
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
Servings:
6
servings
Calories:
754 kcal
Course:
Salad
Cuisine:
American
Ingredients
Dressing
- ½ cup extra-virgin olive oil
- ½ cup lemon juice freshly squeezed
- 2 tablespoons lemon zest
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ teaspoon kosher salt Morton brand
- ½ teaspoon black pepper
Chicken (or sub with 3 cups chopped cooked chicken breast or rotisserie chicken)
- 1½ pounds chicken tenders boneless skinless
- ½ tablespoon olive oil
- 1 teaspoon kosher salt Morton brand
- ½ teaspoon black pepper
Salad
- 1 pound orzo
- 2 cups Persian cucumber or another small variety of cucumber, thinly sliced
- 2 cups cherry tomato halved
- ¼ cup red onion diced
- 1 cup kalamata olive halved, pitted
- 8 ounces feta cheese cut into ½" cubes (about 2 cups, block
- ½ cup fresh herbs I use roughly 6 tablespoons chopped basil leaves, 1 tablespoon chopped thyme leaves, and 1 tablespoon chopped rosemary leaves, to equal ½ cup.) Dill, parsley, and oregano are also good choices, chopped, of choice
- 6 lemon fresh, wedges
Instructions
Dressing
- Combine all dressing ingredients in a large salad bowl.
Cup of Yum
Chicken
- Evenly coat chicken with olive oil. Sprinkle salt and pepper evenly over chicken.
- Set your grill, grill pan, or skillet to medium to medium-high heat. Cook chicken until cooked through, turning as needed, 8-12 minutes total. Remove chicken to a cutting board and let rest for a few minutes before chopping it into bite-size pieces.
Salad
- While chicken is cooking, bring a large pot of salted water to a boil. Add orzo and boil gently, until orzo is al dente. Drain. Then add hot orzo to the salad bowl with the dressing, and toss to combine.
- Add chopped chicken, cucumbers, tomatoes, onion, olives, feta, and herbs to the salad bowl. Toss again to combine evenly.
- Serve warm, right away (my favorite!), with lemon wedges to squeeze over the top of individual portions. Or store in the fridge and then serve cold. The salad will develop more flavor as it sits. The orzo will also soak up more of the dressing as it sits, so I like to squeeze a little more fresh lemon juice over any leftovers before eating.
Nutrition Information
Serving
1
Calories
754kcal
(38%)
Carbohydrates
70g
(23%)
Protein
41g
(82%)
Fat
35g
(54%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
19g
(95%)
Trans Fat
0.01g
(1%)
Cholesterol
106mg
(35%)
Sodium
1.537mg
(0%)
Potassium
877mg
(19%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
992IU
(20%)
Vitamin C
41mg
(46%)
Calcium
251mg
(25%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 754
% Daily Value*
| Serving | 1 | |
| Calories | 754kcal | 38% |
| Carbohydrates | 70g | 23% |
| Protein | 41g | 82% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 106mg | 35% |
| Sodium | 1.537mg | 0% |
| Potassium | 877mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 992IU | 20% |
| Vitamin C | 41mg | 46% |
| Calcium | 251mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.